Texas Beef Chili Recipes

Steps:

• Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
• In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
• Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

Steps:

• In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
• Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
• Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

Steps:

• Heat a large, dry skillet over high heat and toast peppers in batches, until browned in spots but not burned, 30 to 45 seconds per side. Toast garlic cloves in their skins in the same skillet, tossing, until browned in spots, about 3 minutes.
• If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary
• Peel garlic cloves and place cloves in blender. Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chiles de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).
• Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.
• In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoon salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chile purée and bring to a simmer. Cook, stirring, until purée has lost its raw chile flavor, about 15 minutes. Add 4 cups broth, oregano, and the beef. Combine the masa harina with 2 cups water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.
• Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chili needs more. Add cayenne, salt, and pepper to taste. Allow the chili to sit at least an hour and up to overnight to allow the flavors to meld. Serve with lime wedges, sour cream, onion, jalapeño, and/or cilantro.

Steps:

• Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
• Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
• Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).
• Use the leftover chili to make Chili-Corn Casserole.

Steps:

• Using a mortar and pestle or a spice grinder, finely grind the cumin seeds.
• Transfer to a bowl, add the chili powder, paprika, and oregano, and mix well; set aside.
• Season the beef with salt and pepper.
• In a large, heavy pot, heat 2 T oil over med-high heat.
• Working in batches, sear the beef, turning occasionally, until browned, about 5 minutes.
• Transfer to a plate.
• Add the remaining 1 T oil to the pot.
• Add the onion, jalapeno, bell pepper, and garlic and reduce heat to medium.
• Cover and cook, stirring occasionally, until the onion softens, about 5 minutes.
• Uncover, add the spice mixture, and stir well for 30 seconds.
• Stir in the beer and broth.
• Return the beef to the pot, cover and reduce heat to low.
• Simmer until the beef is fork-tender, 1 ½-2 hours.
• Remove the chili from the heat and let stand for 5 minutes.
• Skim any fat from the surface.
• Bring the chili to a simmer over medium heat.
• Transfer about ½ cup of the cooking liquid to a small bowl and whisk in the cornmeal.
• Stir into the chili and cook until lightly thickened, about 1 minute.
• Season with salt and pepper.
• Spoon the chili into bowls and serve, garnished with cheese, red onions, sour cream or jalapenos, if desired.

Steps:

• In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth., In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.

Steps:

• Heat water to a boil, cover and cook beans for 10 minutes.
• remove from burner and let kettle sit for 1-2 hours.
• Add water if needed to cover beans, add beef stock.
• Cook on low.
• In a skillet, heat oil, add meat, peppers, garlic and onion.
• Cook until meat is brown.
• Do not drain.
• Add all skillet ingredients, spices add other ingredients to the beans.
• Simmer covered till beans are soft, stirring occasionally.
• Add more seasoning to your liking and water if necessary (I like alot of liquid).
• Cook time approximately 3 hours.